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AssigneeOlympic Seafood
InventorsInge Bruheim, Mikko Griinari, Jon Reidar Ervik, Stig Rune Remoy, Even Remoy, John Cameron
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The present invention contemplates the creation of a low fluoride crustacean oil processed from a phospholipid-protein complex (PPC) formed immediately upon a crustacean (i.e., for example, krill) catch. Further, the crustacean oil may also have reduced trimethyl amine and/or trimethyl amino oxide content. The process comprises disintegrating the crustaceans into smaller particles, adding water, heating the result, adding enzyme(s) to hydrolyze the disintegrated material, deactivating the enzyme(s), removing solids from the enzymatically processed material to reduce fluoride content of the material, separating and drying the PPC material. Then, using extraction with supercritical CO2 or supercritical dimethyl ether, and/or ethanol as solvents, krill oil, inter alia, is separated from the PPC. In the extraction the krill oil can be separated almost wholly from the feed material.
1-77. (canceled)
A crustacean oil composition comprising phospholipids and maximum approximately 0.30 mmol pyrroles/g oil, preferably maximum approximately 0.15 mmol pyrroles/g oil wherein said pyrroles are hydrophobic pyrroles.
A crustacean phospholipid-peptide complex (PPC) composition comprising protein, phospholipids and between approximately 200-500 ppm fluoride.
A composition comprising a mixture of a low fluoride crustacean PPC and a crustacean protein fraction, wherein said fluoride level ranges between approximately 200-500 ppm.
A composition comprising a mixture of a low fluoride crustacean PPC and a crustacean protein fraction, said composition comprising peroxide, Omega-3 fatty acids, EPA, DHA, and astaxanthin, and having a protein level, a phospholipid content, an ash content and a fat content, wherein said fluoride level ranges between approximately 200-500 ppm, wherein the peroxide is at a maximum level of 5 meq/kg, wherein the protein level is at least approximately 55% by weight, wherein the fat content is at least approximately 25% by weight, wherein the phospholipid content is at least approximately 10% by weight, wherein the polyunsaturated Omega-3 fatty acids content are at least approximately 5.0 g/100 g, wherein the EPA content is at least approximately 2.5 g/100 g, wherein the DHA content is at least approximately 1.5 g/100 g, wherein the astaxanthin content is at least approximately 40 mg/kg, wherein the particle size is approximately 250 μm, and the ash content has a maximum level of approximately 10%.
Dependencies are inferred from the claim text.